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Review: Tanduay Superior Rum

In 1999, The Manilla Wine Merchants Inc. formally changed their name to Tanduay Holdings, and they are currently one of the largest rum producers in the world. In fact Tanduay Rum is regularly listed alongside Bacardi Rum as the two best-selling brands of rum in the world. The reason I had never heard of Tanduay until about five years ago is simply because almost all of their rum sales occur in Asia where Tanduay is the most popular brand.

According to the Tanduay Website, all of their rum is produced from four main ingredients, distilled alcohol (from sugar cane molasses), demineralized water, sugar, and a rather nebulous term, ‘other ingredients’. The website explains that the distilled sugar cane molasses is aged in oak barrels for a minimum of two years for all their brands, after which it is blended with the aforementioned water, sugar, and those ‘other ingredients’. The Tanduay Superior is labeled as a 12-year-old rum produced by Tandauy Holdings for their domestic market. This 12-year-old rum is considered ‘the cognac’ of rums by Tanduay and is the most premium ‘production rum’ in their current portfolio.

My good friend Lance, who also reviews rum on his website, Liquorature, supplied me with a sample of Tanduay Superior from which I was able to cobble together this review.